Flip-flopping meals around makes one feel like less of a grown-up. When I eat breakfast for dinner or vice versa, I recapture just a little bit of what it was like to be a kid. I loved when my mom made pancakes for dinner. And who didn’t love day-old pizza for breakfast.
So, here’s a slightly grown-up version.
Tomato and egg pizza (for breakfast)
You’re more than welcome to make you own pizza dough. But if that proves too time consuming, or too difficult, Trader Joe’s has some great pre-made dough, that you can pretend you made from scratch. The trick with dough is not touching it too much. Sounds counter-intuitive, but the more you touch it, the sticker it gets. If you wind up working your dough into a sticky bun, add a little more flour and try again.
Ingredients for toppings
5 cloves garlic
3 tablespoons olive oil
½ teaspoon of chili pepper flakes
6 oz. tomato paste
Shredded Pecorino Romano
2 – 3 large eggs
Preheat oven to 450° F.
Peel and finely dice the garlic cloves. Combine 3 of the garlic cloves with olive oil in a bowl. Set aside. In a saucepan, heat a small amount of olive oil. Add the chili flakes and remaining garlic cloves to the oil and saute briefly. Add the tomato paste and 1 – 2 tablespoons of water to loosen the paste. Stir briefly and combine all ingredients. Remove from heat and set aside.
Cover the dough with sauce, mozzarella, romano, and two cracked eggs. Place the pizza on a baking sheet in the bottom rung of the oven. Bake for approximately 10 minutes.
Once the crust is golden, remove from the oven and immediately brush the exposed crust with the prepared garlic oil.